First, make the pesto sauce. Set up a food processor and combine the mint, pistachios, parmesan and salt in its bowl. Pulse it all together until it is pasty. Then keep it running while you slowly pour in the olive oil until it becomes a gorgeous, thin pesto sauce. Set it aside and get a large pot of water on the stove to boil for the pasta. While it comes to a boil, get another large skillet with deep sides on the stove and heat the olive oil in it over medium high heat. Cook the diced chicken in it until it is completely cooked through and just starts to brown. While it cooks, season it with the turmeric, coriander, cumin, paprika, salt and pepper. 

Once the chicken cooks, add in the cherry tomatoes and garlic. Let them get fragrant and soften for a couple of minutes with the chicken, then pour in the sauce. Let all of that simmer together for 5-7 minutes to develop flavor. Meanwhile, salt the pasta cooking water generously and pour the pasta in to cook. The pasta should take about 6-8 minutes to cook. Before you drain it, reserve 1/4 cup of the water and pour it into the pan of chicken and sauce to loosen it up. Drain the pasta and toss it into the pan with the rest of it and mix it all together thoroughly. Serve immediately and enjoy!